Method

1. 1

   Bring chicken stock to a boil in a medium saucepan, then whisk in the cornmeal and a pinch of salt. Reduce heat to low and simmer, stirring occasionally, until thickened, about 20 minutes.

   20 minlow
2. 2

   Stir the Parmesan cheese into the cooked polenta and keep warm over very low heat.

   low
3. 3

   Pat the shrimp dry with paper towels and season them with half the salt and pepper.

4. 4

   Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and sear until pink and opaque, about 2 minutes per side. Remove shrimp from the pan and set aside.

   4 minmedium-high
5. 5

   In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in the white wine and simmer until reduced by half, about 3 minutes.

   3 minmedium
6. 6

   Whisk in the remaining 2 tablespoons of butter, lemon juice, chopped parsley, and remaining salt and pepper to create a glossy sauce.

7. 7

   Return the shrimp to the skillet and toss briefly just to warm through. Serve immediately over the prepared polenta.